Mini Halloween Pumpkin Cupcakes Food

MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
• In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
• Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.

MINI PUMPKIN CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Line 48 miniature muffin cups with paper liners.
• Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
• Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
• Spoon 1 tablespoon batter into each paper liner.
• Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
• Cool completely in pans.
• Sprinkle with powdered sugar and serve.